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Corn Spoon Bread from Scratch

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“No Jiffy mix and no shortening!”
READY IN:
1hr 15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
  2. Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
  3. Remove from heat; stir in butter, salt, red pepper flakes, and corn.
  4. Season to taste with pepper and stir in eggs.
  5. Cook over low heat until thick, about 5 minutes.
  6. Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
  7. Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

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